This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also.
- In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
- Increase the heat to high and boil 3 minutes.
- Transfer to a bowl and cool.
- Cover and refrigerate 24 hours before using to blend flavors.
Yummy chutney! I used candied ginger for the ginger, cut up the apricots, and used golden raisins insted of currants. It had a lovely taste and was very nice for Thanksgiving. Thanks!
In my family, Mom and I are the only ones who eat whole cranberry relish. So each year we try a new or different one to add a little more adventure to the traditional fare. This was the selection for this year and I'm looking forward to sharing it with her. The chutney is thick, rich and fruity with a nice spicey backnote. I added just a wee bit of allspice which I think brought the tartness of the cranberry out a bit more. My other change was I had to use water since I didn't have juice and I used closer to a half cup in order to have enough liquid to get the cranberries to pop. Next time, I made add a little more as the chutney is quite stiff after chilling for 24 hours. Delicious nonetheless. Thanks Kitz.